Some cosmetic changes in preparation for larger site changes in the works.

Lisa - LA

This was really good, even though I changed it a bit. REC: Roman-Style Chicken

Veteran Member
4649 posts
Joined: Dec 9, 2005


Posted to Thread #23992 at 12:27 am on Mar 11, 2013

I saw this and wanted to try it, but went shopping without my list. I bought pancetta instead of prosciutto, and thought I had plain canned tomatoes, but did not so ended up subbing Rotel with Green Chiles (Mild). It ended up having a nice bite to it, definitely a keeper! I also did it with pork chops, very good as well.

Roman-Style Chicken
Recipe courtesy Giada De Laurentiis
Prep Time:20 min
Cook Time:40 min
Serves 6

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped (I used fienly diced pancetta)
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes (I used Rotel Mild)
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Per serving: Calories: 266; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 28 grams; Total carbohydrates: 8 grams; Sugar: 4 grams; Fiber 1.5 grams; Cholesterol: 76 milligrams; Sodium: 1,307 milligrams

Link: Roman-Style Chicken from Food Network

Other messages in this thread: